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Mustard-crusted pork with carrot and swede mash

Name: Mustard-crusted pork with carrot and swede mash
Total time: 1 h
Yield: serves 4
Ingredients: a small bunch, finely chopped; panko breadcrumb s 50g; garlic 2 cloves, 1 crushed; Dijon mustard 1 tbsp; pork tenderloin 1 (about 400g), trimmed; spray olive oil; carrots 500g, peeled and chopped; swede 500g chunk, peeled and chopped; wholegrain mustard 1 tsp; cooked greens to serve

1 hour
serves 4
A little effort

This mustard-crusted pork with carrot and swede mash is an easy, healthy way to feed the family

December 21, 2015 at 10:15 am

Ingredients

flat-leaf parsley a small bunch, finely chopped
panko breadcrumb s 50g
garlic 2 cloves, 1 crushed
Dijon mustard 1 tbsp
pork tenderloin 1 (about 400g), trimmed
spray olive oil
carrots 500g, peeled and chopped
swede 500g chunk, peeled and chopped
wholegrain mustard 1 tsp
cooked greens to serve

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Mix the parsley, panko and crushed garlic in a small blender with some seasoning and whizz until you make green crumbs, then tip onto a baking tray. Brush the dijon all over the pork and roll in the crumbs. Spray with oil a few times and cook for 45 minutes or until cooked through. Rest for 10 minutes before carving.
Step 2

Meanwhile cook the carrot and swede in boiling salted water with the remaining garlic clove. Simmer for 30 minutes until soft. Drain well and steam-dry for 1 minute, before pushing through a ricer or mashing very well. Season, add the mustard and stir. Serve with the sliced pork and greens.